Baking them with the melted butter and sugar mix changes it to a toffee-ish consistency.

Some use graham crackers, but I prefer the salty-sweet combo of saltines.

firefly wrote:

No Cath they are just like a salted caramel mate, not dry at all. With all the toffee and chocolate, (I sprinkled pecans too) it adds a sophisticated taste I guess. That's why adults like them. But I melted the butter in with the sugar and did it slowly with the second batch. It worked perfectly that way

When heating the water and Swerve, it didn't turn the caramel color sugar does. Vanilla extract fixed that problem.

For chocolate, unsweetened baking chocolate was used. Once melted, Swerve was added. I might've gotten it a little too warm. For some reason, it turned out grainy, like the sweetener didn't melt. Still used it.

The saltines and butter/sweetener combo set up fine. The chocolate/sweetener mix was a little difficult to spread.

Hubs didn't like the bitter bite on the end of the chocolate, so I scraped and left a thin chocolate layer. BIL loved it, including the hit of bitterness on the end.

So I sent all, even the scraped off chocolate bits, but a couple of crackers home with him. Glad he liked it, because that was the first dessert he's had since being diagnosed with diabetes over a year ago.

No Cath they are just like a salted caramel mate, not dry at all. With all the toffee and chocolate, (I sprinkled pecans too) it adds a sophisticated taste I guess. That's why adults like them. But I melted the butter in with the sugar and did it slowly with the second batch. It worked perfectly that way

Well the first lot I think I had the heat too high so I threw the mix out. Second lot I did slow and gentle but I hope they are hard toffee and not stringy. Its a fine line to get it right mate. Smells good though

They call it Terribly Terrific Toffee, but it's so addictive we know it as Christmas Crack.

This is my goto, quick and easy candy when there are going to be kids at a gathering and I have a lot of other things to cook, but even adults have returned for seconds, thirds, etc. This will be part of the load of food we're taking to the in-laws.

Preheat oven to 350ºF.Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray.Lay a flat layer of crackers out on the foil.Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly.After removing the pan from the oven, let it sit for 3-5 minutes.Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.)Let cool and, if desired for expediting purposes, refrigerate until hardened.Break into pieces the size of your choice.

Edit Nov 27: After turning the over off and adding the chocolate chips, I put the pan in the oven until the chips turn glossy (a few second to a minute or so). That's a sign they've melted enough to spread easily.

Last edited by Mary Ann on Fri Nov 27, 2015 12:14 pm; edited 1 time in total